Lemon Baked Fish With Dill Panko Topping

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   ["Preheat oven to 425 degrees F. Finely shred peel from lemon; set aside. Halve lemon. Thinly slice one of the lemon halves. Coat a shallow baking pan with nonstick cooking spray. Arrange lemon slices in a single layer in prepared pan. Arrange fish atop lemon slices in pan and brush with 1 tablespoon of the oil. Sprinkle lightly with salt and pepper. Bake for 15 to 18 minutes or until fish flakes easily when tested with a fork.", "Meanwhile, melt butter in a large skillet over medium heat. Add bread crumbs; cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat. Add remaining 1 tablespoon oil, dill, and lemon peel and toss to coat. Transfer fish to a serving platter, discarding lemon slices. Squeeze remaining lemon halve over fish. Spoon bread crumb mixture over fish.", "Nutrition Facts (Lemon Baked Fish with Dill Panko Topping)

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   Per serving: 253 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 81 mg chol., 283 mg sodium, 6 g carb., 0 g fiber, 1 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet"]

* Per serving · 4 servings · Values may vary.

No additional tips available.